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Upstart Pastry Chef ~Territory Management of a Genius Pâtisserie~ - Volume 3 - Chapter 15
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... which is nothing more than chocolate sponge cake that I have baked prior to this banquet. That is still not enough to be called the supreme cake. There’s still some finishing touches left.
My prototype chocolate cake, Sachertorte, was a baked chocolate-flavored sponge cake with plenty of butter and chocolate. I put apricot jam to glaze over the surface, and then I coated the whole cake with sugary fondant that contained chocolate as its finishing. With just that much, it was already c ...
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